There are just three simple parts to this elegant dish from star chef Emeril Lagasse. The ricotta and pea mash and the emerald-green chive oil can be made well in advance, so the only last-minute task is cooking the scallops.
Slideshow: More Scallop Recipes
Fill a medium bowl with ice water. In a medium saucepan of boiling water, blanch the chives for 10 seconds. Drain, then transfer to the ice bath to cool. Drain well. Squeeze out as much water from the chives as possible and pat dry.
Step 2 Make the chive oil
In a blender, puree the chives with the canola oil until smooth. Strain the chive oil through a fine sieve into a bowl, pressing on the solids. Season the chive oil with salt.'
Step 3 Make the mash
In a medium saucepan of salted boiling water, cook the peas just until tender, 2 to 3 minutes; drain well and pat dry. Using a fork, mash the peas until chunky. Stir in the olive oil, mint, Parmigiano, basil, shallot, lemon juice and garlic. Fold in the ricotta and season with salt and pepper.
Step 4 Cook the scallops
In a large nonstick skillet, heat 2 tablespoons of the olive oil. Season the scallops with salt and pepper, add 6 to the skillet and cook over moderate heat, turning once, until golden and just opaque throughout, about 5 minutes per side. Transfer to a large plate. Wipe out the skillet and repeat with the remaining olive oil and scallops.
Step 5 Cook the scallops
Spoon the mash onto plates and arrange the scallops around it. Drizzle with the chive oil and serve with lemon wedges.
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